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15-Minute Homemade Raspberry Sauce

Delicious homemade raspberry sauce in 15 minutes! Made with ingredients you already have in your pantry. Drizzle on waffles and pancakes, pour over ice cream, make raspberry buttercream, the possibilities are endless.

Homemade Raspberry Sauce

This whole baking and blogging business has been quite an adventure. I’ve learned to make bread (still at it), I’ve met fellow foodies (Hi, Natanja!) and had my fair share of sprinkle explosions (remember my Funfetti Cake? So many sprinkles, so little time).

I’ve also learned that we both love the simple recipes. You like baking special cakes for your loved ones on their birthdays (I do, too) but the recipes you keep coming back to are the simple, everyday ones that make our lives easier (for example: how to make your own whipped cream or that quick and easy recipe for classic buttermilk scones). And I love that! I’m the same way.

Today I have another simple recipe which I hope you’ll love.

This homemade raspberry sauce cannot get any simpler. And with ingredients you can pronounce! Your pancakes and waffles and ice cream will never be the same again.

Frozen raspberries

Homemade Raspberry Sauce

For this recipe, I used frozen raspberries, which I froze myself when I was hoarding fruit in the summer (that was when I was on major smoothie mode – check out my Strawberry Mango Banana Smoothie).

I’m sure you can use fresh raspberries too.

Homemade raspberry sauce

Homemade Raspberry Sauce

Now that’s out of the way, all you need is water, sugar, cornstarch and vanilla. A quick 15 minutes on the stove and you got yourself homemade raspberry sauce. It cannot get any simpler than that.

Seeds or no seeds?

I strained my sauce through a mesh sieve to get most seeds out (mine is not fine enough to get them all out) but this is totally up to you. If they don’t bother you, by all means skip this step and go straight to drizzling!

Drizzle on everything!

Homemade Raspberry Sauce

And you can drizzle this on everything – pancakes, waffles, ice cream. You can use it to flavour your whipped cream or your buttercream. Darn it I even eat it on its own. It’s so good!

So next time you find yourself with an extra tub of raspberries or you’re on the raspberry syrup aisle at the store (they exist) and wondering if you should buy that bottle – you know what to do!

Related: How to Take Stunning Food Photos

Homemade Raspberry Sauce

15-Minute Homemade Raspberry Sauce

Author: Jolina
Delicious homemade raspberry sauce in 15 minutes! Drizzle on waffles and pancakes, pour over ice cream, make raspberry buttercream, the possibilities are endless.
5 from 12 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Dessert, Snack
Cuisine North American
Servings 16 tbsp
Calories 25 kcal

Ingredients
 
 

Instructions
 

  • In a small saucepan on medium heat, combine all ingredients except vanilla and bring to a boil. Stir regularly to break up the raspberries and to prevent sugar crystals from forming.
  • Once it boils, bring it down to a simmer and cook for another 2-3 minutes until it thickens slightly. 
  • Add the 1 tsp vanilla, give the sauce another good stir and remove from heat. Strain through a fine mesh sieve to remove the seeds (optional). Best served warm. 

Nutrition

Calories: 25kcalCarbohydrates: 6gPotassium: 22mgSugar: 4gVitamin A: 5IUVitamin C: 4mgCalcium: 4mgIron: 0.1mg

Nutritional information are estimates only.

Tried this recipe?Tag @iamtheunlikelybaker I'd love to see your creations!

Happy sauce-making!

Did you make homemade raspberry sauce? I’d love to hear from you in the comments section below.

Love raspberries? Here are other raspberry recipes for you:

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Rate the Recipe




Joan Ernest

Thursday 15th of March 2018

I made raspberr syrup with a bag of frozen raspberries we wamted to get rid of. It was too sour for my daughter but my husband and I liked it. I don't think I will add more sugar 1/3 cup is plenty. Maybe this is grown ups only sauce kids like it sweeter like chocolate or maple syrup.

Jolina

Monday 26th of March 2018

Hi Joan! I totally get that. We have raspberry AND chocolate AND maple syrup at home, there's no reason we can't have a little of everything :)

Eliza

Sunday 4th of March 2018

Had a chance to make this last Saturday - put a little less sugar and had to boil for longer to get it to the thickness I like. Didn't strain, the seeds don't bother anyone. It's delicious. Will make a bigger batch next time. How long do you think this will last if kept in the refrigerator?

Jolina

Thursday 8th of March 2018

Hi Eliza. I'm so glad you liked it. The batch I made more than a month ago is still good. I keep it in the fridge in an airtight container. So I'd say a month and they'd still be OK.

Angie

Saturday 3rd of February 2018

This sounds so yummy perfect for winter or summer breakfast

Brianne

Saturday 3rd of February 2018

What a delicious recipe! Rasberry sauce is my most favorite, I am so going to try making this over the weekend!

Denise Wright

Saturday 3rd of February 2018

I'm so glad you used frozen raspberries! I have frozen raspberries! I wanted to try this because Saturday is waffle day in my house and it looked so good.

Jolina

Sunday 4th of February 2018

Hope you guys like it! PS: I love that you have waffle day :)